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Concrete Base (getting started) - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Concrete Base (getting started)

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  • Concrete Base (getting started)

    Hi there,
    I am planning on building a brick pizza oven in the spring. I have recieved alot of great advice concerning the different brick options, so i can order materials accordingly.
    Im assuming the first step is the base pad. What is the recomended depth for a base pad? and is it usually the exact width of the coming structure? id like to get an idea so i can decide what kind of texture/colour i can finish it with.
    thanks.
    Paul

  • #2
    Re: Concrete Base (getting started)

    My base pad is 8" thick but that's probably overkill...
    And it is 2" wider all around than the block structure so I can apply a stone finish later.
    Best of luck...

    Comment


    • #3
      Re: Concrete Base (getting started)

      If you are talking about the footing or the portion of the base which contacts the soil, all it costs you is a bit of concrete to make it larger than the base structure and the extra size gives you more flexibility later.

      Look at the oven cross-sections and note there can be insulation, airspace, enclosure wall and covering for that wall, all outside of the actual oven footprint.

      Comment


      • #4
        Re: Concrete Base (getting started)

        Great, thanks.
        I usually use a base of recycled concrete, or granular A before I pour concrete, nut I have not seen anyone do this so far in any pics/vids. I guess the 8 inches oof concrete makes up for that.
        That's a great idea about the stone finish, I was wondering so I could colour and stamp it myself before hand, but the stamp finish leaves un-even surfaces and probably isn't ideal for the block wall.

        Also, one last question. I'm a newbie, so forgive the basicness of it...
        I noticed in a lot of designs an opening on the floor as well as the mouth of the oven. I've also notices a lot of designs have the wood burning in the same part as where the food cooks. What's the bottom opening for?
        Thanks,
        Paul

        Comment


        • #5
          Re: Concrete Base (getting started)

          Originally posted by Pennacootz View Post
          Great, thanks.
          I usually use a base of recycled concrete, or granular A before I pour concrete, nut I have not seen anyone do this so far in any pics/vids. I guess the 8 inches oof concrete makes up for that.
          That's a great idea about the stone finish, I was wondering so I could colour and stamp it myself before hand, but the stamp finish leaves un-even surfaces and probably isn't ideal for the block wall.

          Also, one last question. I'm a newbie, so forgive the basicness of it...
          I noticed in a lot of designs an opening on the floor as well as the mouth of the oven. I've also notices a lot of designs have the wood burning in the same part as where the food cooks. What's the bottom opening for?
          Thanks,
          Paul
          Bottom opening is for storing wood etc. Fire burns in the same part as the food cooks. I suggest that you read the ebook carefully , saves you from a lot of grief afterwards.

          Comment

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